Miracle of miracles. My first batch of naturally fermented cucumber pickles taste and look like real kosher dills. Sour, crisp and very flavorful. And surprisingly rewarding for something so quick and easy to make. Naturally fermented in a salt brine seasoned with Continue reading
Violet hued purple cabbage sauerkraut stands out from the crowd. Based on its before picture, you’d never guess that Violet Kraut would turn out so gorgeous after fermentation. And that’s gorgeous not just in its color. But in its delightfully sour taste and healthful probiotic bacteria as well. Continue reading
More than three years ago I began a search to learn how to make real sauerkraut—naturally-fermented sauerkraut. Many months later I discovered and signed up for a one night class (in Brooklyn, New York of all places). I found another class a month later in Bozeman that taught me a number of other ferments. For the last two years I’ve been making giardiniera and white kimchi, fig jam, mustard, kanji and more. Continue reading
Healthy Cooking Classes – March 29th & April 26th
Join me for one or both of these upcoming healthy cooking classes in Bozeman, Montana.
For years I’d heard about preserved lemons. Once I was gifted with a jar of them. I treasured that jar a bit too much. Thinking I had to save them for only very special occasions, I waited much too long to open the jar. Continue reading
Abundant with probiotics from the fermentation process, kanji makes an excellent daily restorative. Drink about half a cup first thing each morning to awaken your body, mind and spirit to another glorious day. Continue reading